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3 ingredient Chinese Baked Cheesecake


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4

Ingredients

12 slice(s)

Cheesecake

  • 3 eggs
  • 120 grams Creem Cheese, room temp is best
  • 120 grams White Cooking Chocolate
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Recipe's preparation

    Cheesecake
  1. Preheat Oven to 170 degrees

     

    Separate Eggs and place the whites in the clean, dry bowl with the butterfly.

     

    Whist egg whites on speed 3 until soft peaks form (time varys depending on climate and conditions - stop after 2-3 minutes. If whites don't collapse, they are ready. If not - check in 30 second intervals until soft peaks form).

     

    Place whipped egg whites aside.

     

    Remove butterfly and clean and Dry Bowl

     

    Add chocolate and melt 3 minutes, 60 degrees, speed 1.

     

    Scrape down sides of bowl and melt for a further minute, 60 degrees, speed 1.

     

    Add Cream cheese to melted chocolate and mix for 1 minute, speed 1-2 until well combined. If your creem cheese was straight out of the fridge, you may need to mix for longer, or add a bit of heat.

     

    Add egg yolks to chocolate mixture and mix well. 30 seconds, speed 2.

     

    Insert butterfly. Whist 1/3 of the egg white mixture CAREFULLY, 30 seconds, speed Gentle stir setting to 1. Add remaining egg white in 1/3 batches and mix 30 seconds, speed Gentle stir setting to 1 until well combined. You may find it is easier to mix this in by hand, as you don't want a runny mixture. Just see how it mixes in as you go.

     

    Place into a well greased and lined tin. Best not to use a spring form tin, as water can get in during the baking process. A Tupperware or cooking grade silicon tray would work well.

     

    Place tin into a deep baking tray and fill the baking tray (not on top of cheesecake!) the with boiling water until the water is half way up the sides of the tin. 

     

    Bake for 30 minutes at 170 degrees for 30 minutes. 

     

    Turn oven off, but leave the cheesecake to sit in the warm oven for a further 15-20 minutes. The cheesecake shouldn't brown.

     

    Take out of oven and allow to cool. Turn out onto a wire wrack to cool completly. 

     

    Decorate with some icing sugar dusted over the top if desired.

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Accessories you need

11

Tip

The image was 'borrowed' from better sources. Adapted from a recipe found online.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi. I think the egg whites

    Submitted by TarniaPatton on 21. September 2015 - 15:36.

    Hi. I think the egg whites may have been a tad overbeaten - as it won't actually rise much during cooking... It's it's not super light and 'fluffy' I don't think it will rise much. I'll have to have a play and see what happens.... I'll let you know!!

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  • The cheesecake did not rise

    Submitted by ysicrl on 6. September 2015 - 17:36.

    The cheesecake did not rise at all...just less than half inch thick. I bake it in a bread tin though...and with a water tray underneath.any suggestion?

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  • I think theis could also be

    Submitted by TarniaPatton on 4. September 2015 - 08:14.

    I think theis could also be steamed in the Varoma - but I haven't tried it yet. Will do and will edit the recipe.

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  • Someone else made this

    Submitted by TarniaPatton on 4. September 2015 - 08:13.

    Someone else made this comment - and I don't know why I didn't think of it before!! Yes - I think it could definatley be steamed in the Varoma - I just haven't got around to trying it yet! Please feel free to try and let me know how long it took - and I'll edit the recipe. tmrc_emoticons.-)

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  • can it be steamed in the

    Submitted by kimlrodg on 3. September 2015 - 17:41.

    can it be steamed in the varoma?

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